STUFFED DUCK WITH ORANGE SAUCE

PREPARATION 240MIN

SERVES 5 SERVINGS

NIVEL ADVANCED

INGREDIENTS

• 01 VILLA GERMANIA STUFFED DUCK

• 1.5 kg small potatoes

• 1/3 cup white wine

• 1/4 cup orange juice

• 1/2 cup chopped onions

• 2 tablespoons extra virgin olive oil

• 2 tablespoons sugar

• Salt and pepper to taste

PREPARATION METHOD

Thaw the Villa Germania Stuffed Duck in the refrigerator for 12 hours. Place it breast-side up in a deep roasting pan, adding half a cup of water. Wash the potatoes well and cook them in salted water until al dente; set aside. When the duck is almost golden, remove the liquid from the roasting pan, add the potatoes and another half cup of water. Baste the duck with the pan juices to ensure it becomes golden brown.

Remove from the oven and let it rest for about 10 minutes before carving.

To serve, cut the duck into parts and remove the stuffing whole, slicing it. To make the orange sauce, place all other ingredients in a saucepan and cook over the heat for 5 minutes. Then blend all the ingredients in a blender. Serve in a gravy boat.

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